Tamarind gives food a fruity, tart flavor with a hint of sweetness. It is most commonly sold as a paste or as a syrup. In either case, it is essential for giving Southeastern Asian dishes an authentic depth of flavor. It can be hard to find if you do not live near an Asian grocery. If you cannot find this flavoring or need some right now, take a look at some of the best tamarind substitutes.
Rosemary is a pungent member of the mint family that is available year-round if you live in a warm climate; however, a rosemary plant may not survive in a colder climate. It is therefore essential that you preserve the herb when you have it available. There a numerous ways to do this.
Saffron is a spice that is known for its ability to provide an attractive color and an appealing flavor to various dishes including Spanish paella and Indian biryani. You can buy it in powder form or you can buy saffron threads. It is important to note the difference between these forms as you will need to use less powder than you would threads.
Saffron has a taste that many people enjoy when it is used precisely; it is not one of those spices where a little more of it makes the dish even better. The flavor of excess saffron has been described as bitter, metallic, and even likened to the taste of chlorine; however, all is not lost if you have made a dish that contains too much saffron. Consider a few of your options for rescuing the meal.
The tamarind name comes from the Arabic term tamar hindi, which means Indian date. The leguminous tamarind tree is believed to originate in Africa but has been heavily cultivated in India since antiquity. It is likely that it was brought to the subcontinent by Arabian traders. In Africa, it grows wild in Nigeria as well as in Cameroon and other countries.
Historical documents show that tamarind was cultivated in Egypt as early as 400 BC and was known to the Greeks in this time period as well.
Tamarind was introduced to Mexico and to South America in the 16th century; the documentation suggests that it was brought to Acapulco from Asia by the Spanish. Today, you can find tamarind throughout South America and the Caribbean. Tamarind trees can also be found in Hawaii, where one of the first trees was first planted in 1797. It is a staple ingredient in Mexican cuisine and is used to a lesser extent in the West Indies. Mexico has over 10,000 acres dedicated to tamarind cultivation.
Mango is indigenous to India, Burma, and Malaysia and is documented as one of the oldest cultivated fruits in the world. There is evidence of its cultivation going back 4,000 years. As a result of European colonization starting around the 16th century, mango has spread to many different regions. As a result of the colonist’s efforts, you can find mango growing throughout Africa and the Americas.
Dried and powdered mango is used as a spice and is also called amchur, which is sometimes spelled amchoor. Am means mango and chur or choor means powder. Mango powder is made by first sun-drying unripe mangoes and then grinding them into powder. Mango powder is ancient with a history that stretches back into antiquity, much like the other uses of the mango fruit.
Parsley may not be as delicate as herbs like cilantro or basil, but it is still considered one of the tender herbs. Its shelf life can be very short if it is not stored properly; however, the right storage methods can help you to keep your parsley usable for weeks or even months.
Dukkah is a blend of nuts and spices used in Egyptian cuisine. The blend is often consumed as a condiment with flatbread, which is first dipped in olive oil and then into the spice blend. You may be able to find prepackaged Egyptian dukkah in a Middle Eastern market or online. If you are unable to find this spice blend or need some right away, consider using a dukkah substitute.
Cloves are pungent and versatile enough to be used in both savory and sweet dishes. This spice shows up in many spice blends including ras el hanout and pumpkin pie spice. Even a small amount of excess cloves can easily overwhelm all the other flavors in a dish, making that dish taste of cloves and nothing else. However, do not give up and discard your dish if you wind up going overboard and using too much clove. There are a few tricks that you can try to balance the flavors and save the meal.